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Crème Fraîche

From the collection

See Sarah Gilbert’s blog post “Giving up Rachael Ray” for more about the origin of this recipe.


2 Tbsp. buttermilk, or crème fraîche from a previous batch
1 pt. cream, preferably not ultra-pasteurized


  1. In a glass, ceramic, or stoneware bowl (not metal), mix the ingredients together. Cover with a towel or cheesecloth and let sit out for 8 to 24 hours, until slightly thickened.
  2. Keep in an airtight container in refrigerator until ready to use.

This content is from the Sarah Gilbert collection.

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